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Gingerbread Pumpkin Cheesecake with Cookie Crust

Gingerbread Pumpkin Cheesecake with Cookie Crust

The blend of pumpkin and gingerbread flavors not only gives a wonderful aroma to your kitchen, but will also make a memorable dessert for your family and friends this holiday season.

Serving Size: 16 servings
Prep Time: 30 mins
Cook Time: 70 mins
Refrigerating: 3 hrs

Ingredients

Crust:

  • 1 ½ cups gingersnap cookie crumbs (about 28 two-inch cookies)
  • ¼ cup granulated sugar
  • 3 tablespoons butter or margarine, melted

Cheesecake:

  • 3 pkg. (8 oz. each) cream cheese, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup Gingerbread Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 2 large eggs
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground cloves

Topping:

  • 1 container (16 oz) sour cream, at room temperature
  • ¼ cup granulated
  • 1 teaspoon vanilla extract

Cooking Instructions

Preheat oven to 350° F.  Lightly grease 9-inch springform pan. 

For the Crust:

COMBINE cookie crumbs, granulated sugar and butter in medium bowl.  Press onto bottom and 1 inch up side of prepared pan.  Freeze for 5 minutes.

For the Cheesecake:

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until creamy.  Beat in pumpkin, Coffee-mate and eggs.  Add cornstarch and cloves; beat well.  Pour into crust. 

BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.

For the Topping:

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well.  Spread sour cream mixture over surface of warm cheesecake. 

BAKE for an additional 5 minutes.  Run knife around edge of cheesecake.  Cool completely.  Refrigerate for several hours or overnight.  Remove side of pan.

NOTE: Try substituting Cinnamon Vanilla Crème NESTLÉ COFFEE-MATE Liquid Coffee Creamer.

 

This Recipe Provided by Nestle
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